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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Ganache: | 2. Place the chocolate in bowl over a pan of hot water. Allow to melt slowly without stirring too often - don't allow any water to get into the chocolate bowl. | 3. Liquidise the raspberries in a small blender. Push the raspberries through a sieve to extract 100g of juice. Heat the raspberry juice in a small saucepan and add the cream. | 4. Mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to gently combine the ingredients. | 5. Slowly pour the raspberry chocolate ganache through a funnel into an icecube bag. When all the ganache is finished, seal the bag & massage to spread the ganache evenly throughout the ice cube pockets. Place in the freezer. | 6. For the Chocolate Batter: | 7. While the ganache is firming in the freezer, prepare the chocolate batter by creaming the butter & sugar until light, fluffy & creamy coloured. | 8. Melt the chocolate using the same method as for the ganache & add to the butter cream. Lightly beat the eggs & mix into the chocolate buttercream. | 9. Gently add the flour to the bowl. | 10. Once the ganache cubes are solid, heat the oven to 170°C. | 11. Using a pastry bag, fill each hole of 12 muffin pan, to 1/3 of it's capacity with chocolate batter. (or use two 6 holed muffin pans). | 12. Carefully place one teaspoon of raspberry preserve in the center of the third-filled pans. Place a frozen ganache cube on each & cover with the remaining batter. Take care that the cubes are completely covered. | 13. Bake in the oven for 12-14 minutes. | 14. Once cooked, remove from the oven and allow to cool for 10 minutes before unmolding. It is easier to unmold the moelleux onto a sheet of aluminium foil. | 15. Cut the foil around the moelleux and carefully lay them on individual serving plates. When done, remove the foil by sliding it carefully from under the moelleux. | 16. Serve immediately with a few fresh raspberries & a quenelle of mascarpone or whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raspberry	125			7995.0	1835.775	184.5	99.9375
chocolate cocoa content	100	g	semisweet	89.0	0.0	19.8	0.5
double cream	30	g		89.0	0.0	19.8	0.5
plain flour	70			89.0	0.0	19.8	0.5
chocolate cocoa content	200	g	semisweet	89.0	0.0	19.8	0.5
butter	250			21375.0	982.125	667.875	1800.0
egg	4			286.0	1.44	25.12	19.02
sugar	220			177315.6	44351.12	0.0	0.0
raspberry preserve	12	teaspoons		89.0	0.0	19.8	0.5
raspberry	1	cup		7995.0	1835.775	184.5	99.9375
mascarpone cheese	1	cup	whipped	89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.